Risotto featuring spring peas, lemon zest, and fresh herbs for a vibrant and creamy weeknight dinner.
# What You'll Need:
→ Main Components
01 - 1 1/2 cups Arborio rice
02 - 4 cups low-sodium vegetable broth
03 - 1 cup frozen or fresh spring peas
04 - 1 cup finely diced yellow onion
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley
09 - 2 tablespoons chopped fresh mint
10 - 1 tablespoon freshly grated lemon zest
11 - 1/4 cup dry white wine
12 - Salt, to taste
13 - Black pepper, freshly ground, to taste
# Directions:
01 - Pour vegetable broth into a medium saucepan and keep warm over low heat.
02 - Melt unsalted butter in a large heavy-bottomed skillet on medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
03 - Stir Arborio rice into the skillet with onion and garlic. Cook for 2 minutes, stirring frequently, until the grains are glossy and lightly toasted.
04 - Pour in dry white wine and stir continuously until most of the liquid is absorbed by the rice.
05 - Add 1/2 cup warm vegetable broth to the rice. Stir until almost all liquid has been absorbed. Repeat this process, adding broth gradually and stirring often, until rice is creamy and al dente, about 20–25 minutes.
06 - Stir in spring peas, chopped parsley, and fresh mint during the last 4–5 minutes of cooking.
07 - Remove from heat, stir in grated Parmesan cheese and lemon zest. Season with salt and freshly ground black pepper. Serve immediately.
